Creamy Peanut Butter Scallion Noodles with Grilled Chicken Skewers

About This Peanut Butter Scallion Noodles Recipe

These Peanut Butter Scallion Noodles are bold, rich, spicy, sweet, and 10/10 delicious. Tender marinated chicken thighs are grilled until caramelized, then served over ramen noodles smothered in an intense peanut butter sauce with soy, vinegar, honey, chili crisp, ginger, and garlic. It’s major flavor and very customizable.

Why You’ll Love It

Huge flavor payoff with simple pantry ingredients.
Sauce is creamy, silky, sweet, spicy, and deeply savory.
Chicken skewers cook quickly and stay juicy.
Easy to customize: swap chicken, adjust spice, or use coconut milk.
Makes a big batch — perfect for meal prep or family dinners.

Ingredients You’ll Need

Chicken thigh skewers (or breast)
Soy sauce, rice vinegar, toasted sesame oil
Ginger + garlic
Sriracha, chili crisp, honey
Peanut butter
Oyster sauce
Chicken broth + heavy cream or coconut cream
Ramen noodles
Scallions + peanuts for garnish

How to Make It

Marinate the chicken thighs in soy sauce, rice vinegar, garlic, ginger, sesame oil, honey, and sriracha, then thread onto skewers and grill until golden and juicy. Cook your ramen noodles and set aside. In a saucepan, sauté garlic and ginger, then whisk in peanut butter, soy sauce, rice vinegar, oyster sauce, honey, chili crisp, sriracha, chicken broth, and cream until smooth and glossy. Add scallions and sesame oil. Toss noodles in the creamy sauce, top with the grilled chicken skewers, and finish with scallions, peanuts, and a drizzle of chili crisp.

Tips for Success

Marinate the chicken for at least 1 hour for maximum flavor.
Use warm broth to help the peanut butter melt smoothly.
Add chili crisp slowly so you can control spice.
Coconut cream works beautifully if you prefer a dairy-free sauce.

Frequently Asked Questions

Can I use chicken breast?
Yes — just cut into even pieces so they don’t dry out.

Can I make this without spice?
Omit the sriracha and chili crisp and add a little extra honey and soy sauce.

Can I serve this cold?
Yes! It becomes a great cold noodle dish; just loosen the sauce with a splash of warm water.

Can I make the sauce ahead of time?
Absolutely — it reheats very well. Add a splash of broth if it thickens.

What noodles work best?
Ramen is ideal, but udon, linguine, or rice noodles also work great.

What to Serve With

Cucumber salad
Sesame broccoli
Pickled vegetables
Simple greens with lime vinaigrette

More Recipes You’ll Love

Peanut Butter Scallion Noodles with Chicken Skewers

Yield: 6-8

Author: Amelia is NOT a Chef

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Ingredients

Chicken Skewers

3 lbs boneless, skinless chicken thighs (cut into chunks)
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons neutral oil (avocado or vegetable)
1 tablespoon brown sugar
1 tablespoon sriracha
2 teaspoons toasted sesame oil
1 tablespoon finely grated ginger
4 cloves garlic, grated
1 tsp salt
½ tsp black pepper

Peanut Butter Sauce

3/4 cup creamy peanut butter
4 tablespoons soy sauce
4 tablespoons oyster sauce
4 tablespoons rice vinegar
4 tablespoons honey
2 tablespoons sriracha (optional)
4 tablespoons finely grated ginger
12 cloves garlic, minced
2 cups chicken broth
1 cup heavy cream (or coconut cream)
12 scallions, thinly sliced (reserve some for garnish)
4 teaspoons toasted sesame oil
16 oz ramen noodles
Chili crisp for garnish
Peanuts, chopped for garnish

Instructions

Chicken Skewers

In a large bowl, whisk together soy sauce, rice vinegar, oil, brown sugar, sriracha, sesame oil, ginger, garlic, salt, and pepper.
Add chicken thigh chunks and toss to coat. Cover and marinate in the fridge for at least 1 hour (or up to 24 hours for deeper flavor).
If using wooden skewers, soak them in water for 30 minutes prior to grilling.
Thread marinated chicken onto skewers.
Heat a grill pan or outdoor grill over medium-high heat.
Grill skewers for 4-5 minutes per side until golden brown and cooked through (165°F). Set aside.

Noodles & Peanut Butter Scallion Sauce

Boil ramen noodles according to package instructions. Drain and set aside.
In a pan over medium heat, sauté garlic and ginger for about 30 seconds.
Stir in peanut butter, soy sauce, oyster sauce, rice vinegar, honey, chili crisp, and sriracha.
Slowly whisk in chicken broth and let it simmer until smooth and slightly thickened.
Stir in heavy cream and most of the scallions (save some for garnish). Finish with toasted sesame oil.
Place a bed of ramen noodles on each plate.
Drizzle some peanut sauce over the noodles.
Lay two skewers per serving on top of the noodles.
Generously drizzle more peanut sauce over the skewers.
Garnish with reserved scallions, crushed peanuts, and chili crisp.

Oven Cooking Instructions

Preheat the Oven – Set to 425°F . Line a baking sheet with foil and place chicken skewers on top.
Cook for 15-20 minutes, flipping halfway, until the internal temp reaches 165°F.
Broil for Char (Optional) – Turn on the broiler for 2-3 minutes at the end to get a grilled-like char, flipping after char- watch closely while doing this, they can burn quickly!
Rest & Serve – Let the skewers rest for a few minutes before serving.